Cornflake Crack Brittle
HB-6638 · Hand-built original · American
Cornflakes are coated in a buttery brown sugar and corn syrup caramel, baked until crisp, and drizzled with melted chocolate. Once the chocolate sets, the sheet cracks into crunchy shards.
AmericanDessert40 minServes 6260 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: temperature
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:6quantities adjust to match
Ingredients
- 4 tablespoons salted butter, (room temperature)
- ½ cup packed brown sugar
- ¼ cup light corn syrup
- 3 cups cornflakes
- ½ cup semisweet chocolate chips (for drizzle)
Method
- Heat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
- Melt the salted butter with the packed brown sugar and light corn syrup in a medium saucepan over medium heat, stirring until the sugar dissolves into the butter.
- Let the caramel come to a boil, drop the heat to low, and cook it for 2 minutes before taking the pan off the stove.
- Pour the hot caramel over the cornflakes in a large heat-safe bowl and stir immediately until every flake is coated.
- Spread the sticky cornflake mixture over the parchment and bake for 30 minutes.
- Cool the baked sheet completely so the caramel hardens into brittle.
- Melt the semisweet chocolate chips in the microwave at 50% power in 30-second bursts, stirring between each, and drizzle the chocolate over the cooled brittle.
- Wait until the chocolate drizzle has set firm, then crack the brittle into serving pieces.
Prep: 8 min · Cook: 32 min · Total: 40 min
Nutrition (per serving, where published)
260 kcalCalories
0.9 gProtein
38.2 gCarbs
13.6 gFat
8.4 gSaturates
1.2 gFibre
36.1 gSugars
74 mgSodium
20 mgCholesterol
99 mgPotassium
25 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data